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Decoy Food and Wine Table

Food & Wine Pairing

Beef Bourguignon

Beef Bourguignon Stew served in a bowl

Yield: 6 servings
Prep: 20 minutes | Cook: 3 hours
Total Time: 3 hours, 20 minutes
Recipe Courtesy of: Living the Gourmet

Impress your guest with a decadent braised beef simmered in a rich burgundy stew with fresh herbs, small onions, and butter roasted mushrooms. Make it the ultimate experience by pairing it with a glass of Decoy Merlot!


  • 3 lbs chuck roast – cubed and pat dry with paper towel
  • 3 cups red wine
  • 2 cups beef stock
  • 1 tbsp – tomato paste
  • ½ tsp salt
  • 1 – 2 bay leaves
  • ½ tsp dried thyme
  • 2 cloves garlic – crushed
  • 1 lb shallots
  • 1 lb mushrooms
  • Olive oil for drizzling
  • Butter
  • 3 tbsp flour
  • Loaf of French Bread
  • Green leaf salad
  • 2 lbs Potatoes
  • Fresh Italian Parsley


  1. Preheat Oven 325 Degrees F.
  2. Cube chuck roast and pat dry with a paper towel.
  3. Heat a large cast iron frying pan with 2 tablespoons of olive oil. Place the cubed meat in the pan to get a nice golden color on each side. This should take about 2 – 3 minutes.
  4. Deglaze pan with the wine, scraping up all of the bits from the pan.
  5. Place the meat in a pot with the wine and deglazed bits along with the beef broth, salt, bay leaves, garlic and black pepper.
  6. Bake for about 2 ½ to 3 hours.
  7. While baking, gently and carefully, place each onion on a spoon in simmering for about 20 seconds and remove.
  8. Gently remove the skin from the onion and slice the tip off and place a small slit at the end.
  9. Place the onions in a pan with about ½ cup of water and 2 tablespoons of butter and cover. Simmer for about 25 minutes. Remove from the water and set aside.
  10. Clean and thoroughly dry the mushrooms. Cut the mushrooms in half.
  11. Place 2 tablespoons of butter and 2 tablespoons of olive oil in a large cast iron frying pan. When the butter stops bubbling, place the mushrooms in the pan to get a slight golden color and remove. Set aside.
  12. Remove the pot from the oven and drain using a colander into another pot.
  13. Make a paste with 3 tablespoons. of flour and 2 tablespoons of softened butter. Whisk the paste into the drained broth then put over a gentle heat and bring to a boil for a second or two.
  14. Put the onions, mushrooms and meat into the thickened broth. Simmer for another 2 – 3 minutes.


Serve with boiled potatoes and parsley, a green leaf salad and French bread for a full meal!

Take a look at our recommended pairing below.

Pairing Recommendation - Merlot

Pairing Recommendation

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